Chopsticks NY #116 December 2016 by Chopsticks NY

CONTENTS

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08 PEOPLE

YOSHIKI Rock icon and composer, YOSHIKI, will perform at Carnegie Hall in January, but this time he will be with the Tokyo Philharmonic Orchestra, performing classical music. He chatted with Chopsticks NY about his ﬁrst classical concert in New York.

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WHAT’S NEW

Café: Cream Puff Specialty Shop Beard Papa Re-opened Web: JNTO’s Interactive Website Promoting Japan Book: POKÉMON Inspired Cookbook FEATURE

Winter Gourmet 2016 Newly Opened Restaurants Restaurants and Bars that Serve Winter Specials Japanese Restaurant List Mixology Lab

“WA” Cooking: Toshikoshi Soba Grocery List

Focus: Sake Tasting

December 2016, #116

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LIFESTYLE

Travel 1: Shoryudo

Travel 2: Ishikawa Prefecture Japanese Crossword School List

Product Review: MarlMarl Japanese Sub-Cul Watch

The holiday season has come! In Japan, people work hard this time of the year in order to tie up loose ends in business, but it is also a time for bonenkai (year-end party). President / Publisher Hitoshi Onishi Editor-in-Chief Noriko Komura Writers Greg Beck Victoria Goldenberg Nobi Nakanishi Melissa Perrier Stacy Smith Maria Steinberg Proofreader Susan Spain

Shop List

Art Director Atsushi Hayashi

Beauty/Hair Salon List

Sales Noriyuki Shimizu Yurika Saegusa Ai Juul

Health Interview

Health Clinic List

Intern Jazmin Justo

ASIA

Asian Travel: Luang Prabang in Laos

Asian Health: Ginger Root Asian Restaurant List

EVENT / ENTERTAINMENT / LEISURE

Exhibitions

Performances Event

Lecture/Workshop Happenings

Member, TPNY, LLC Tetsuji Shintani Published by Trend Pot NY, LLC 40 Exchange Pl., #1902 New York, NY 10005 TEL: 212-431-9970 FAX: 212-431-9960 www.chopsticksny.com For Advertising Info TEL: 212-431-9970 E-mail: adsales@chopsticksny.com ©2016 by Trend Pot NY, LLC All rights reserved. Reproduction without permission is strictly prohibited. Trend Pot NY, LLC is not responsible for any damage due to the contents made available through CHOPSTICKS NY.

Presented by The No.1 Japanese free paper in NY, NY Japion

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

PEOPLE

“Regardless if it’s a rock concert or a classical show, I want to take people on --------- YOSHIKI some kind of journey.” Heavy metal and classical music may seem worlds apart, but not for J-rock legend, Yoshiki. While he’s best known as the drummer and leader of internationally famous rock band, X Japan, which played Madison Square Garden in 2014, he’s also an accomplished classical composer and pianist. Some of his classical achievements include composing the Golden Globe Theme in 2012, and writing and performing a piano concerto to celebrate the 10th year of Emperor Akihito’s reign in 1999. On January 12 and 13, 2017, Yoshiki will play Carnegie Hall for the first time, accompanied by the renowned Tokyo Philharmonic Orchestra. Your Carnegie Hall shows are part of the Yoshiki Classical Special World Tour, which has stops in Japan and Hong Kong. What is the theme of this classical world tour? Do you plan to perform mostly your original pieces in the Carnegie concert, or your interpretations of famous tunes? I did a classical world tour in 2014. I went to Europe, America…I think I went to over 10 countries. This time I’m gonna be touring with an orchestra just to make it different. We’ll be playing music I composed. Also I’ll be playing some Beethoven and Tchaikovsky classical tunes as well. Many X Japan fans expect you to perform classical versions of your hit heavy metal songs. Would that be possible in this concert? Of course. You are known as a rock star, but this time you’ll perform classics with a philharmonic orchestra. How different is it, in terms of preparation? In a rock concert, if you miss a few notes, it’s not such a big deal. But the classical concert has to be perfect. But mentally, it’s the same. Regardless if it’s a rock concert or a classical show, I want to take people on some kind of journey. This is your first time performing at Carnegie. The sound system and ambiance must be different from other venues. What do you think of the hall? A few weeks ago, when I was in New York, I went to Carnegie Hall and went on stage. I was just walking

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

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PEOPLE on the stage and I heard my own footsteps. I thought, whoa, this is going to be an amazing hall. It’s a very prestigious place; there are so many amazing classical artists who perform there.

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You are the leader of X Japan, and this time you are the leader of Tokyo Philharmonic Orchestra, in a way. It must be a unique experience for you organizing classical musicians. Is it easier? There is a team creating this event--a director, arrangers, and a conductor. My role here is composer and pianist. About the songs we’re going to play, I’m the producer as well. Believe it or not, being the leader of X Japan might be harder. With the classical concert, I can just decide everything. With X Japan, I’m the leader but I try to listen to the other members.

U.S. has influenced you? Well, I appreciate Japanese culture even more than when I used to live in Japan, looking at that kind of country from the outside. Also, I’m kind of amazed how Japanese food spread throughout the U.S. 20-something years ago, it was not that popular. Japanese animation became very popular, too. So, I feel that it’s time for music to spread.

ple convinced me this story could help people’s lives. If somebody’s suffering from pain or depression, this film can help. We’ve been screened at over 10 film festivals around the world, actually selected by almost 20 as of now. It is getting an amazing reaction.

I live in Los Angeles, but I go back and forth between Japan and the U.S. a lot, almost every month. I just like living on the Earth, not in one particular place.

You composed music for ceremonies and big events, and the Tokyo Olympics are under 4 years away. Would you like to be involved in the national project in some way? If I can get involved, that’d be wonderful.

I did everything when I was in Japan, from having nothing to performing in Tokyo Dome. But I’ve been doing those things from the beginning all over again in the U.S. It’s a very interesting feeling. It’s cool because not so many people can experience that kind of lifestyle.

Please tell us about your favorite places in New York. I have to say Madison Square Garden, and my new favorite place, Carnegie Hall. [laugh] —Interview by Victoria Goldenberg

What do you find different or similar about composing for an orchestra compared to X Japan? When I compose even X Japan songs, I write everything as a music score. Instead of writing the violin or cello, I’m writing bass, guitar, and drums. With X Japan, pretty much every drum is also scored. I grew up playing both classical music and rock, so it’s not that different. I only think of good music and bad music. Who are some of your favorite classical composers? Tchaikovksy, Rachmaninoff. Of course, I love Beethoven, Chopin, Schubert, Bach…but I love Tchaikovsky’s melodies. I think I’ll be playing Tchaikovsky at Carnegie Hall. On your 2013 album Yoshiki Classical, you worked with Beatles producer, Sir George Martin. Could you tell us what the experience was like? I learned a lot from George Martin. He described music as a kind of paint, so you’re painting red, blue… the concept was very cool. Also after I started working with George Martin a long time ago, I started learning orchestration as well. It was very cool to work with him, but he passed away this year. This is the 20th year since you moved your base to the U.S. How do you think life in the

Could you tell us more about your documentary film, We Are X? The film We Are X is about X Japan’s life. It’s not a normal documentary film; it’s more like a life story. X Japan has 2 members who died. Also, it’s kind of my story as well; my father killed himself when I was young. Also Toshi, the vocalist, got brainwashed by a cult, then luckily he came back. It’s a very crazy story. Too crazy to be true, too painful to be true. But somehow the film gives you a positive feeling at the end. It was not easy for us to create it. Several years ago, my agent approached me to say we should tell our story to the world. It was too painful to touch the subject, but several years later, peo-

Yoshiki was born in Chiba and began playing the piano at age 4. In 1982, he formed the band X, later renamed X Japan, whose major-label debut album Blue Blood debuted at number 6 on the Oricon charts in 1989. Although X Japan broke up in 1997, they reunited in 2007, using video and audio recordings to include deceased guitarist, Hide in their concerts. Yoshiki is frequently active in many solo musical and business projects, including film scoring and fashion merchandising. He has released 3 solo classical albums since 1993.

January 12 and 13, 2017

Yoshiki Classical Special feat. Tokyo Philharmonic Orchestra Stern Auditorium / Perelman Stage at Carnegie Hall NY YOSHIKI—songwriter, drummer/percussionist, classically-trained pianist and the creative force of the rock group X JAPAN will have two sets of special concerts presented by Knitting Factory. In “YOSHIKI CLASSICAL Special Featuring Tokyo Philharmonic Orchestra”, he will play piano with the orchestra, performing his favorite classical tunes as well as songs he composed. The performances are part of his world classical tour, including Tokyo, Osaka and Hong Kong. The concerts in New York will take place on January 12 and 13, 2017, at Carnegie Hall’s Stern Auditorium / Perelman Stage. Tickets are available at the Carnegie Hall Box Office, 154 W. 57th St. Or call Carnegie Charge at 212-247-7800, or go to Carnegie Hall’s website, carnegiehall.org.

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

WHAT’S NEW

All Things New from Stores, Products to Events Beard Papa’s friendly blue and yellow Santa-like mascot is a familiar face to most New Yorkers, many of whom were happy to see him return to his location on the Upper West Side. Closed for Beard Papa: several months for renewal, this popular shop Back and reopened with a larger menu and a showcase on display for all to see. Better than Those who have a sweet tooth will Ever be glad to know that Beard Papa’s cream puffs, famous for their double layer of pie crust and puff crust and exquisite combination of crispy and creamy, are still the staple of a newly expanded repertoire. One addition is Croquants, meaning “crunchy” in French, cream-filled almond-coated treats that live up to their name. Other items such as éclairs and chocolate fondant cake round out the dessert offerings. The store’s main feature is still its delectable cream puffs, but they are joined by some savory options as well as new sweets. The former category features rice burgers with beef sukiyaki or chicken teriyaki, served in either a white rice or quinoa bun. Beard Papa normally discounts when you buy cream puffs in bulk, and the holiday season (Dec. 23 - 25) brings special deals. If you buy a 6-piece mix and match set (vanilla/chocolate/green tea), you can receive $2 off instead of the usual $1 discount, and a purchase of a dozen gets you $6 off as opposed to the usual $3. Why not make everyone at your holiday celebration happy with Beard Papa’s creations?

FOOD

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Beard Papa’s featured new offering is Croquants, cream-filled almond coated treats that are both crunchy and crispy. All sweets are made to order, so they are always fresh.

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The revamped space puts the showcase in a prominent place so you can see the treats up close.

Beard Papa 2167 Broadway, (bet. 76th & 77th Sts.), New York, NY 10024 | TEL: 212-799-3770 | www.beardpapas.com

The number of visitors to Japan continues to grow each year, but visiting Japan only once is not enough for most tourists. This NovemOne Step ber, Japan National Tourism Organization Closer to Japan (JNTO) launched a campaign “JAPAN--Where through an Tradition Meets the Future” to show various Interactive aspects and depths of the country. New York based German videogTravel Site rapher, Vincent Urban, whose movie “In Japan—2015” uploaded on Vimeo gained over two million views, produced an original movie for the campaign in collaboration with a creative agency, ENJIN, Inc. His new three-minute movie portrays the harmony of “tradition”, “innovation” and “nature” at 45 locations across Ise. Go to http://visitjapan-europe.jnto.go.jp, and you’ll find detailed tourism information of all 45 locations appearing in the interactive movie. When viewers click on a scene of interest, related information appears in five languages; English, French, German, Italian and Spanish.

The POKÉMON GO craze seems to have calmed down a bit, but no one can stop the power of these adorable monsters. This winter, VIZ Media will release THE POKÉMON COOKBOOK; EASY & FUN RECIPES that conCookbook tains a variety Powered by of delectable and inventive POKÉMON original recipes inspired by characters from the world’s most successful entertainment franchise that has sold more than 279 million video games and over 21.5 billion trading cards worldwide. Created by Maki Kudo, the cookbook introduces more than 35 deThe Pokémon Company licious dishes that look like Pokemon characters ©2016 International. ©1997 Creatures, GAME from desserts to pizza along with easy recipes. FREAK, Nintendo, TV Tokyo, ShoPro, JR Kikaku. ©1995-2016 1998-2009 PIKACHU Make a Poke Ball sushi roll, Pikachu-style ramen, PROJECT. TM, ®, and character names or “Meowth” mashed potatoes, which are perfect trademarks of Nintendo. are KANTAN & TANOSHII POKÉMON COOKfor parties, weekend activities and lunch boxes. ING © 2009 Maki KUDO/SHOGAKUKAN

Info: wwww.visitjapan-europe.jnto.go.jp

Info: www.viz.com

ONLINE

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

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Winter Gourmet 2016 'Tis the exciting season of parties and dining out. To help you plan your holiday festivities, Chopsticks NY brings you information on great deals, limited offers and winter delicacies from local restaurants. Also introducing newly opened restaurants.

Page 8 Newly Opened Restaurants in 2016 Bessou / Brooklyn Ball Factory Hell's Kitchen / Drunken Dumpling / Ichiran NY / Kappo Totto / Mi-Ne Sushi / Nare Sushi / TEISUI / Topaz Noodle Bar / Zurutto /

Page 13 Restaurants and Bars that Serve Winter Specials Aburiya Kinnosuke / Ajisen Ramen / Blu Orchid Thai Kitchen/ Donguri / Hinata Ramen / Salt + Charcoal / Seoul Garden / Totto Ramen Hell's Kitchen / Totto Ramen Midtown West /

Listing Japanese Restaurant Asian Restaurant

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

Modern Take on Comfort Food

An Additive-free Café in Hell’s Kitchen

Bessou

Brooklyn Ball Factory Hell’s Kitchen

Meaning vacation home, Bessou serves Japanese comfort food based on the family recipes of owner, Maiko Kyogoku. The focus is on Japanese home cooking with creative twists, with a menu that features seasonal ingredients. Their highlights include an Inaniwa Udon with tempura made of local vegetables and Grilled Romaine, with creamy sesame dressing.

Brooklyn Ball Factory opened a second, their flagship in Manhattan to offer their bento and “dorayaki” pancakes as well as to take catering orders. Their popular Meat Ball Bento are prepared using 100% USDA Choice grade Angus beef ground onsite and served with a sauce made with fermented applesauce. “No additives, no preservatives and no MSG” is their motto.

5 Bleecker St., (Bowery & Elizabeth Sts.), New York, NY 10012 TEL: 212-228-8502 | www.bessou.nyc | Sun, Tue-Thu: 5:3011 pm, Fri & Sat: 5:30-11:30 pm, Brunch Sat & Sun 12 pm-3 pm

729 8th Ave., (bet. 45th & 46th Sts.), New York, NY 10036 TEL: 646-882-3820 Mon-Sun: 7 am-8 pm

Newly Opened

Restaurants in

2016

They offer catering service at all 7 of their restaurants with chefs who specialize in Japanese, Western and contemporary cuisines to create an ideal menu for any occasion.

Inaniwa Udon, pulled noodle from the Northern region, Akita, is offered in wintertime only.

Non-Japanese servers who love Japanese culture establish a passionate, relaxing atmosphere at Bessou.

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

Try their freshly baked pastries in the morning with a cup of light roast coffee from Brooklyn’s coffee brand 95RPM ROASTERS.

Healthy, Tasty, Soup Dumplings

Legendary Tonkotsu, Unprecedented Style

Luxurious Dining Experience in Kappo Style

Drunken Dumpling

ICHIRAN NY Brooklyn

KAPPO TOTTO

Drunken Dumpling in the East Village serves xiao long bao (soup dumplings) prepared by a mother and son chef team. The center of the attention is their XL XLB, extra-large soup dumpling with crab, scallops, shrimp, and pork in a combination of chicken, pork, and vegetable broths. Drunken Dumpling’s recipes are family style, strictly excluding MSG, food coloring and fish powder.

Opened in 1960 in Fukuoka, ICHIRAN is a legendary tonkotsu ramen house that has been loved by locals and loyal fans for over five decades. It finally landed in New York this October, serving ramen that you could never experience outside Japan before. Equipped with their own central kitchen, ICHIRAN NY Brooklyn crafts noodles and soup in-house and produces The Classic Tonkotsu Ramen, a sole ramen menu they offer. You can still customize firmness of the noodles, richness of the soup, and toppings as well as with or without extra noodles. But what makes ICHIRAN really stand out is their individual counter. You need to place an order using a piece of paper and eat by yourself, alone. This unique style allows you to concentrate on eating ICHIRAN’s craft ramen that boasts clean, full-bodied flavor. You can also buy a home cooking ramen set.

Kappo refers to a type of traditional Japanese cuisine that maintains the quality of high end cuisines but is unbound by formality. Meticulously prepared dishes, using seasonal ingredients, are served in the “omotenashi” thoughtful spirits. They serve 9-Course Chef’s Tasting for $100, 4-Course Pre Fixe for $55, and a la carte menu, including dishes using the highest rank wagyu beef and aged salmon. Their drink selection is carefully selected by a sake sommelier to pair with their dishes. Located a few stone steps from the High Line, the chic, 25-seat restaurant guarantees a luxurious kappo dining exerience. During the month of December, Kappo Totto offers a 7-course Holiday Special for $100. 5 lucky Chopsticks NY readers will receive a $50 coupon that can be applied to this holiday special. Email info@kappototto.nyc by Dec. 11.

137 1st Ave., New York, NY 10003 TEL: 212-982-8882 | www.drunkendumplingny.com Sun-Thu: 12 pm-4 pm, 6-10 pm, Fri & Sat: 12 pm–4 pm, 6 pm-Midnight

374 Johnson Ave., (Morgan Ave. & Bogart St.), Brooklyn, NY 11206 TEL: 718-381-0491 | www.ichiran.com/en Mon-Sun: 11 am-2 am

Only 25 made per day, the XL XLB is too big to eat just one bite. It is recommended to use a straw to appreciate the exquisite broth in the dumpling.

Using ingredients sourced from local farms and markets, Drunken Dumpling’s dishes reflect natural tastes.

458 W. 17th St., (9th & 10th Aves.), New York, NY 10011 TEL: 212-924-0017 | www.kappototto.nyc Mon-Sat: 6-11pm

ICHIRAN’s signature individual counter, separated by a partition, allows you to fully devote yourself to appreciating the taste.

ICHIRAN has replicated the vibe of bustling “yatai” stand strips in Fukuoka.

Presented on a cedar-wood plate, eye-catching Temari Sushi is sure to satisfy your taste buds as well.

Seasonal Vegetable Salad highlights winter flavors, such as various root vegetables and aromatic truffles.

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

Sushi and Japanese Tapas for Everyone

Midtown’s Secret Sushi Haven

Yakitori Izakaya with Chic Atmosphere

Mi-Ne Sushi

Nare Sushi

TEISUI

Serving sushi, sashimi and Japanese tapas, Mi-Ne Sushi is the kind of place you can bring your family or a large group and find something for everyone, whether it is fried food, grilled food or noodles. Offered for only $55, the 5-course Omakase (top photo) featuring 10 nigiri sushi, is particularly recommended for its quality and quantity. Mi-Ne Sushi is a no-tipping policy restaurant.

Midtown’s hidden gem Nare Sushi is an authentic Japanese restaurant for sushi enthusiasts. Their veteran Japanese chefs expertly prepare Edomae style sushi with fresh ingredients and refined techniques. The ambience is set under a vast skylight, sun shining in throughout the day and surrounded with the glow of the city lights by night.

TEISUI has been serving “yakitori kaiseki” since its opening, and now, meeting customers’ demands, they have reopened as “yakitori izakaya” to serve a la carte dishes. Their yakitori, using organic chicken and a la carte dishes that incorporate seasonal ingredients, are sure to satisfy your palate. The chic atmosphere and the new addition of a private room make TEISUI an excellent choice for a party.

496 6th Ave., (bet. 12th & 13th Sts.), New York, NY 10011 TEL: 917-675-6942 | www.minesushi.nyc Mon-Sun: 12 pm-2:30 pm, 5-10:30 pm

115 E. 57th St., (bet. Lexington & Park Aves.), New York, NY 10022 TEL: 646-666-0061 | www.naresushi.com Lunch: Mon-Fri 11:30 am-2:15 pm, Dinner: Mon-Sun 5:30-10:15 pm

Colorful Poke Salad is beautiful to your eyes and nutritiously well-balanced. (above) Mi-Ne Sushi’s Udon topped with shrimp tempura makes you warm from inside. (left) No shortage for their sake and Japanese beer selection. Dassai 50 (300 ml, $19.99), is particularly popular here.

246 5th Ave., (on 28th St. bet. 5th Ave. & Broadway) New York, NY 10001 | TEL: 917-388-3596 | www.teisui.nyc Mon-Wed: 5:30-10:30 pm, Thu-Sat: 5:30-11 pm

To enjoy the seafood in season, try their Omakase, chef’s choice meal that comes with 12 pieces of nigiri, including fatty tuna, melting sea urchin, and 1 special roll. The menu also boasts creative Japanese dishes like Wagyu Sukiyaki and Lobster Avocado Salad.

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

They offer a traditional yakitori which is prepared with organic chicken, beef and pork. If you want to try the rare skewers, order it before it runs out.

Panna Cotta has two different flavors served with passion fruit mousse on the side. Can’t get enough of this, if you have a sweet tooth.

Slurp Worthy Ramen on the UWS

Fancy, Inexpensive and Tasty Thai Food

Zurutto Ramen & Gyoza Bar

Topaz Noodle Bar

Zurutto, on the Upper West Side, is a ramen joint where locals come to indulge in their ramen and authentic gyoza. The signature soup for their ramen is prepared by simmering chicken, vegetables and fruits for 8 hours until it becomes rich and full of umami. New on the menu is Poke Don. Tuna, onions and avocados marinated in their original sauce is mouthwatering and goes perfect with rice.

Topaz Noodle Bar features modern Thai noodle soups and noodle dishes. They introduce unique styles of noodles such as Kao Soi and Yen Ta Fo. Conveniently located near Central Park, Carnegie Hall, and popular commercial areas, their atmosphere is fancy and elegant, but their price ranges are surprisingly reasonableâ&#x20AC;&#x201D;noodle dishes are $12-$15 and their lunch special starts at $9.

142 W. 72 St., (bet. Columbus & Amsterdam Aves.) New York, NY 10023 TEL: 212-498-0022 | Mon-Sun: 4-11pm

129 W. 56th St., (bet. 6th & 7th Aves.), New York, NY 10019 TEL: 917-444-7442 | www.topaznoodlebarnyc.com Mon-Sun: 11:30 am-11 pm

Truffle Tan Tan Ramen gives you enough energy just by savoring it. But an appetizingly earthy aroma from white truffle oil is the heart of this maze-men (soup-less ramen). They offer 7 different types of wine, beer, and sake.Itâ&#x20AC;&#x2122;s a great place to grab drinks, delicious appetizers as well.

Unique selection of Thai noodle soups are what Topaz takes pride in. Try something new and enjoy Thai cuisine one step further.

Dining rooms on two floors can take up to 60 people total. The second floor is perfect for a private party with 20-30 guests.

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

DRINK People love sparkling drinks in the festive holiday season. The sparkling cocktail introduced here highlights a Japanese winter citrus, yuzu, is surprisingly easy to make, and is sure to wow your guests.

Yuzu Omoi

Yamamoto Honke Co., Ltd.

Category: Sake base liqueur Origin of production: Kyoto Prefecture Type of base sake: Junmai Alcohol content: 7% Bottle size: 500 ml Features: Blend yuzu juice with junmai sake and the result is a refreshing sake base liqueur with a distinct yuzu citrus flavor and a touch of sweetness. Nicely balanced in bitterness and astringency of yuzu, its flavor is multi-layered. Drink chilled on its own and it’s also great with various cocktails. Distributed by JFC International, Inc.

Yuzu Mimosa

Cocktail recipe courtesy of Toshiyuki Koizumi of Wasan Brooklyn

Yuzu citrus is now a familiar flavor not only in fine dining restaurants but also for home cooking. With a unique blend of bitter, astringent, sour and sweet tastes along with a refreshing aroma, it is versatile in cooking, just like lemon and lime. Toshiyuki Koizumi, sake and wine sommelier of Wasan Brooklyn, takes advantage of this Japanese citrus flavor by using Yuzu Omoi sake and creates an original Mimosa-style, light cocktail. “I tried several combinations of different brands and blending ratios. This is the simplest and tastiest recipe that highlights the beauty of yuzu citrus,” says Mr. Koizumi. He uses CAVA, Spanish sparkling wine for this recipe, but you can use different types of sparkling wine like Prosecco. But he admits that the taste will not be the same if you use different kinds of sparkling wine. You can find your own favorite Yuzu Mimosa by playing with quantity, different brands of sparkling wines, yuzu sake and even the way of pouring. Ingredients/Directions: Serves 1 1. Pour Yuzu Omoi into a tall glass (preferably a Champagne glass) up to 60% of the glass. 2. Fill up the glass with CAVA sparkling wine.

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

Located in the heart of Kyoto, the ancient capital of Japan, Yamamoto Honke was established on the grounds of Fushimi in 1667. Since then, Yamamoto Honke has been brewing sake to enrich people’s lives with the best quality for over three centuries and eleven generations. Benefiting from the soft, rich spring water from the surrounding mountains, the sake Yamamoto Honke brews has been developed in hand with elegant Kyoto cuisine, and today it spreads globally and is enjoyed in various countries. 36-1 Kamiaburakake-cho, Fushimi-ku Kyoto 612-8047 TEL: +81-75-611-0211 www.kyotosake.com

Wasan Brooklyn Wasan and Wasan Brooklyn serve Japanese cuisine crafted by using seasonal, local harvests. Co-owner of the restaurants, Toshiyuki Koizumi, is also a certified sake and wine sommelier. He constantly explores how to introduce sake to Western culture.

440 Bergen St., (bet. 5th & 6th Aves.) Brooklyn, NY 11217 TEL: 347-725-3550 www.wasan-ny.com

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

FOOD / DRINK / GROCERY

Savory

“WA”

Sweets

Toshikoshi Soba

Fusion

(New Year’s Eve hot soba noodle)

Cooking

“Wa” means “harmony” and “balance” in Japanese and also signifies “Japan”. In this cooking corner, Chopsticks NY introduces Japanese dishes that are harmonious with our everyday life in the U.S. Each month we share one recipe alternating between Sweets,

Toshikoshi Soba can be made in a variety of forms, but it should be made with buckwheat noodles because it is cut more easily than other types of noodles. The style introduced here is a hot noodle soup with colorful toppings that make it a celebratory dish.

Savory and Fusion categories. In the month of December, we introduce a recipe of Toshikoshi Soba, Japanese New Year’s Eve noodle dish. Traditionally, people eat buckwheat noodles at the end of the year to cut misfortunes and troubles of the year.

Recipe created by Misako Sassa Cooking video: ny1page.com

[Ingredients] (Serves 4)  1 lb dried soba noodle  ¼ cup sake  2 cups water  1 tsp salt (Soup)  6 cups dashi*  3 tbsp soy sauce  2 tbsp mirin  1 tbsp sake  1 tbsp sugar  1 1/2 tsp salt (Topping)  8 head-on shrimp  1 bunch spinach (or komatsuna, mizuna, baby bock choy or other greens of your choice)  8 slices kamaboko fish cake  1 bunch scallions, finely chopped [Directions] 1. Prepare soba soup by combining dashi, soy sauce, mirin, sake, sugar and salt in a pot. Bring it to a boil and let it simmer for 5 minutes. 2. Bring 2 cups of water and 1/4 cups of sake to a boil and add 1 teaspoon of salt. Add head-on shrimp and boil for 3 minutes. Turn off the heat and let it stand for another 5 minutes. Take the shrimp out of the broth and put them aside. 3. Boil spinach for 2 minutes, quickly drain and put it into an ice bath to stop cooking. Drain well, cut into bite size and put it aside. 4. Cook soba noodles according to the directions on the package. Drain and rinse under cold water well using both of your hands until the surface of the noodles are not slimy. 5. Quickly warm the rinsed soba and put them into 4 noodle bowls. 6. Bring the soba soup back to a boil, pour over the noodles, and top each bowl of soba noodles with shrimp, fish cake, spinach and chopped scallion. Serve immediately.

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

4-a

4-b

*How to make dashi broth 1. Soak 6-8 inch long kombu in 6 cups of water for 1 hour. 2. Bring it to simmer. Take out the kombu kelp and turn off the heat. 3. Add 1 1/2 cups bonito flakes and let it steep for 5 minutes. 4. Strain the katsuobushi and put the liquid in a bowl or a pot.

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

FOCUS : DRINK/CULTURE

Sake Tasting Night in the Rabbit House

The serene atmosphere and sake enthusiasts at the Rabbit House tastings make for wonderful conversation and tasting experience. Having grown up working in his parents’ Kitaya Brewery, Kazuhiro Kinoshita loves to educate and reminisce about all things sake.

Sake has been an important part of Japanese culture for hundreds of years. As brewing techniques in Japan have improved over the years, hundreds of new sake flavors and types have been introduced to the world. So how do you find the right sake for yourself? Do you prefer sweet, bubbly, dry, or smooth? Thankfully, Sake Sommeliers like Kazuhiro Kinoshita love spreading their knowledge in New York City. Mr. Kinoshita is a family member of the Kitaya Sake Brewery in Fukuoka Prefecture, and a sales rep of the Wine of Japan in the States. The Rabbit House, located on the Lower East Side, hosts a Sake Tasting event with Mr. Kinoshita at the beginning of each month, bringing 3 types of sake to taste and discuss. This month’s theme was “junmai ginjo”, sake made with rice, water and koji with no additional distilled alcohol. The selection included Garyubai from Shizuoka Prefecture, Yuki Suzume from Ehime Prefecture and Kitaya Junmai Ginjo from Fukuoka Prefecture. Before delving into the particulars of each sake, Mr. Kinoshita insisted that we try each one. While all three of these sakes were junmai type, they all had slightly different levels of acidity, dryness, and boldness. It’s quite surprising for me to know how the same type of sake can produce such diverse flavors and aromas. After sipping each sake gingerly, we be-

gan discussing how each one was made, and what variables influence their tastes and recipes. Once we had an understanding of each sake, it was time to try its pairing with food. As an interesting fusion of Japan and French pairing cultures, the Rabbit House presented us with 3 fine cheeses. The taste of each cheese seemed to bring out the highlights in one of the sakes, just as cheese often does for wine. Each participant has his/her own favorite pairing, but in my case, I love the pairing of sharp Cheddar with round and full-bodied Kitaya. Mr. Kinoshita’s expertise and love of sake makes you feel as if you’ve just met your new sake mentor and you can’t wait to learn more. His main word of advice to those new to sake drinking is to “listen to recommendations.” If you’re out with friends and the waiter recommends a specific type of sake, try it. At some point, you’ll find a sake that you can call your favorite, and even say you know all about it!

40% polished sake rice is extremely small to the naked eye.

---- Reported by Melissa Perrier

Rabbit House 76 Forsyth St., (bet. Hester & Grand Sts.), New York, NY 10002 TEL: 212-343-4200 | www.rabbithouse.nyc

Rabbit House offers delicious Japanese fusion dishes that pair excellently with sakes.

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SHORYUDO: Knockout Destinations by Greg Beck

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Travel to Japan and odds are you’ll see Tokyo, Kyoto, and Osaka. But one, grand region gets passed over, despite offering the very Japanese essence most tourists dream of experiencing. The Chubu (lit. “Central”) Region hopes rebranding itself “Sho-ryu-do” will catch your attention before you speed by on a bullet train. I traveled to Japan to explore this region because it is relatively unknown to Americans, yet flush with destinations the Japanese people visit to connect to their roots. Shoryudo shares most of its name with that classic, Street Fighter uppercut, Shoryu-ken, but this “Rising Dragon Path” is named for Ishikawa’s Noto Peninsula, rising up like a dragon’s head, into the Sea of Japan. I found it ideal

Shoryudo Map Toyama Ishikawa Fukui

Shiga

Mie

Gifu

Nagano

Aichi Shizuoka

Greg's travel route

for those wanting to experience “Classic Japan”, without forfeiting the fun and relaxation of being on vacation. With too much to see and do everything, I hope these highlights and extra recommendations from my travelogue may provide some inspiration. My tour started in Shizuoka Prefecture’s Izu Peninsula, not far from Mount Fuji. I stayed in the spa town of Shuzenji. If you love Kyoto, imagine all of the beauty, charm, and history of that city, in a place where all of the sights are within walking distance - then add hot springs! In the center of the Shinto Shrines, Buddhist Temples, and hot springs, there is even a store that rents out and dresses you in kimono for the day to immerse yourself in the old town atmosphere while crossing romantic, red bridges, and strolling through the enchanting Bamboo Lane. I stayed at the Arai Ryokan. Arai was not just a place to sleep though. My spacious, tatami-mat room overlooked Katsura River. A delicately maintained lake and Japanese garden were right outside my door, as were private and communal hot springs and access to the outdoor hot spring, too. The cafe offered snacks and drinks, including local sake and craft beers. I enjoyed breakfast and dinner kaiseki-style, a multi-course set menu, showcasing the chef’s skills with numerous cooking techniques to prepare seasonal dishes. I would have gladly spent three more days there, but more of Shoryudo awaited! Recommendations: The Grand Shrine of Mishima, Mishima Historic Hall, Ikesu Restaurant Taking the Suruga Bay Ferry, rainy weather prevented my view of Mt. Fuji, so I had to settle for relaxing on the luxury second-floor, scanning the water for dolphins. Arriving in the “City of Music”, Hamamatsu, I toured the 152 year-old, Hana-no-Mai Sake brewery. Tasting many excellent sake and plum wine, perfectly prepared me

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▲Idyllic environment in Tono

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TRAVEL for a fun night out, downtown. Better still, was an unexpectedly wonderful time I spent at Meiji Shoyu, a family owned soy sauce company, where I learned how soy sauce is made, got a tour of the factory where it is fermented and pressed, and used a cute, wooden hand-press to “make” my own bottle of soy sauce to take home. But the best thing about Meiji Shoyu was the kind and loving family, who have operated out of their home for six generations (the seventh generation is an adorable, little boy). Recommendations: Tokaido Hiroshige (Ukiyo-E) Museum of Art & Yui Honjin Park, Kaikatei Restaurant, Showa Shokudo, Okura-Act Hotel Leaving Shizuoka, I spent the morning in Aichi Prefecture’s Gamagori, picking and eating mikan oranges from an orchard, before making my own mikan-daifuku dessert. The charming city, snugly set between mountains and ocean, surprised me with much more to do than time allowed, so I plan to go again! Similarly, my next stop, rising up the dragon’s neck to Kanazawa, in Ishikawa Prefecture, was tragically brief. Kenroku Garden, one of Japan’s “Top 3 Japanese Gardens”, overwhelmed my expectations with its boundless beauty. Recommendations: Higashi Chaya District and Sakuda Gold Leaf Workshop, Kaiyutei Restaurant. From there, I traveled to Gifu Prefecture, to catch the second day of the Takayama Festival. Arriving just in time to watch the Dashi-Karakuri performance, where thousands gather at Hachiman Shrine to witness incredible dolls performing acrobatics over the edge of a gorgeously decorated Yatai wagon. The karakuri dolls operate completely by hand-powered, internal mechanisms, dating as far back as 1635. The performance entranced everyone watching, myself included, as the dolls narrowly avoided falling to the ground and ending the performance. There was a fun, almost suspenseful feeling in the air. I could understand why the tradition remains so popular. Outside the shrine, the older yatai and karakuri were displayed, and the Old Town district was a beehive of tourists and locals alike. People lined up to buy Hida beef, served as sushi atop rice, or gunkan style, wrapped with nori and topped with a raw quail egg. Hida beef's quality, known in Japan to rival that of Kobe beef, along with the delicate sushi rice and umami-enriching egg, highlight the flavor of the beef, which was phenomenal. Returning the next morning to walk the farmer’s market, I loved how many young people were carrying on family businesses, or in some cases starting their own. One young woman served espresso her husband roasted himself, and served it in tiny, edible tea cookie cups, coated inside with a sugar-glaze. Another man sold kokusen sweet crackers, his family has made for five generations. With very little encouragement, he also pulled out a bass guitar and started performing! Recommendations: Gyosai Restaurant, Amane Dining While I loved Takayama’s old town feel, there is nothing like the real thing. Shirakawa-go was next - a village and UNESCO World Heritage site, maintaining historic, thatched-roof cottage homes nestled in the natural beauty of mountains and streams. Crossing the bridge into the village is like stepping a thousand years back in time. The local shrine has a museum explaining their annual festival of sake in October, and one of the cottages serves as a museum to the old ways. A burning hearth at the center, and English labels found on each of the smoky, upper floors explained the rooms and tools. The rice fields and

Need to decompress? Shinhotaka's waterfalls, mountain hikes, and natural hot springs let you commune with nature.

The soy sauce mash, moromi, already fermented almost two years, laid waiting for me at Meiji Shoyu. This clever, wooden press used hand power to mirror the production-scale, hydraulic press I saw on my tour.

Dashi-Karakuri dolls "walk", spin, nod, and flip from rung to rung overhead, while a tense audience applaud each successful maneuver from below.

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laundry hung outside of homes where people still live, added an unparalleled level of authenticity. Heading into Nagano Prefecture, I spent the afternoon at Matsumoto Castle, a unique, black castle dating back to the 1500s. Inside, the castle’s museum boasted a large collection of - not katanas - but guns! Where Shuzenji felt like Little-Kyoto, I might call Matsumoto “Little-Tokyo”. The modern city was quite international. My beautiful hotel, Buena Vista, had a French restaurant, and I noticed at least two foreign employees. I woke up early to squeeze a visit to the Matsumoto City Museum of Art, because it happens to be the hometown of Kusama Yayoi, the internationally revered artist. From there I took a short bus ride to Kamikochi for a nature hike. The trail wound along an active volcano, Mt. Yakedake, and a river with the clearest, most alluring water. If it wasn’t 20 degrees cooler in the mountains, I might have jumped in, and still, truly, I wanted to! Kamikochi also receives top marks for helpful, bilingual signs, explaining the flora and fauna. Ending at Kappa Bridge, the trail led to restaurants, souvenir shops, and cheese-flavored soft-served ice cream! Recommendations: Hirayu Waterfall My tour was nicely bookended by “Ropeway” lifts to panoramic mountaintops. The first lift at Izu Panoramic Park, crosses over rice fields, through a forest and over a gorge, until you reach a lovely park on top, complete with restaurant, shrine - even a free hot spring for legs and feet. From the observation deck, you could see Mt. Fuji and the ocean spotted with islands. My second mountaintop was the Shinhotaka Ropeway, boasting the only double-decker rope-car outside of Switzerland. The scenery could not have been more different. Deep in the mountains, stood the ridgeline of the “Japanese Alps” and smoke puffing from Mt. Yakedake. Many of my fellow passengers, armed with backpacks and walking sticks headed straight for more mountain trails. Shinhotaka also had lovely facilities, offering fresh baked goods, live music performances, and several natural hot springs, indoor and out. Recommendations: Bokka no Sato Recreational Park, Mino Kabuki My journey ended in Nagoya, Shoryudo’s biggest city. I sated my appetite for karaoke, night clubs, and Starbucks, but more than just the big city life, I also spent several hours at the massive Tokugawa Art Museum. The Tokugawa Clan ruled Japan’s government for over 200 years, so I could have spent more than one day pouring over all of the samurai armor, katanas, Noh masks, kimono, netsuke, and other artifacts the wealthy family had amassed. Time will tell whether the new Shoryudo branding sticks around, but my experience in the Chubu Region was so rich, and dense in Japanese history, nature, cuisine, and culture, I am convinced that any first-time traveler, or long-time resident of Japan, will find something new, in something old and magical, in Shoryudo. For more information about the Shoryudo area, go to www.shoryudo.go-centraljapan.jp/en/index.html

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114 Thatch-roofed cottages adorn a backdrop of lush natural beauty in Shirakawa-go.

Hida-beef, lightly seared, and served gunkan and sushi-style atop an edible senbei plate!

Bring your best camera to Kamikochi, a gorgeous place to hike, eat, spend the day, or stay the night.

The Tokugawa Clan Family Crest decorates an already elaborate suit of samurai armor. (left photo)

Greg Beck: writer, journalist, and home brewer. University of Arizona graduate, unrepentant host to the travel bug. @CIRBECK

TRAVEL

A Journey into Japan's Food Capital Since the Samurai Era During the Edo period (1603–1868), Japan was governed by samurai, but this was also a time when mass culture––related to both samurai and commoners–– blossomed. While Edo (now known as Tokyo) was the physical capital during this period, the Kaga domain (today's Ishikawa Prefecture) was the most commercially and culturally prosperous region. Arts, crafts, and food traditions have been well developed and maintained in this area, and visitors today can see, taste, and experience this rich culture. People often use words like “gorgeous,” “lavish,” and “sophisticated” to describe the cuisine of Kaga. Dishes are prepared with seasonal, locally harvested ingredients and served in beautiful porcelain and lacquer plates and bowls that are carefully paired with the color, type, and texture of the foods. For example, the Kaga specialty Tai no Karamushi (stuffed and steamed sea bream) is presented as a whole fish on a large, vibrantly painted Kutani-yaki porcelain plate to make this meal especially festive. Also Jibu-ni (simmered duck and vegetables in a soupy sauce) is served in a shallow lacquer bowl with a lid to enclose the umami and the beauty in the bowl until the very last moment. This is part of having an omotenashi mind, which means you are “treating guests with supreme care.” Tourists can enjoy these Kaga dishes in the region's ryotei, luxuri-

ous, traditional restaurants serving premium Japanese cuisine, often with entertainment provided by geisha. The essence of Kaga cuisine is linked to the region's natural bounty. Facing the ocean and surrounded by mountains, Kaga has an abundance of harvests. Also, the region experiences severe, cold winters, and people have developed culinary techniques to preserve ingredients longer and even make them tastier. The best way to savor this centuries-old tradition is to go to sushi restaurants. Needless to say, the region has great seafood, but it also produces quality rice and has pure water. Sushi chefs in Kaga use all these elements to create dishes that are timed to be at the peak of perfection right when they are eaten. Finally, you cannot leave Kaga without trying the region's tea ceremony and wagashi (Japanese traditional sweets). The Maeda clan, who governed the Kaga domain during the Edo Period, helped the tea ceremony become established in the region, and ever since, this tradition––along with its accompanying wagashi––has been handed down. The beautiful, seasonally appropriate wagashi represents Kaga’s aesthetic sense, which will amuse both your eyes and palate. Kaga dishes are like works of art, which is reason enough to visit the region. Artistically presented Kaga cuisine showcases the region’s plentiful harvests from both land and ocean.

Several ryotei are located in the historic district of Kanazawa, the capital city of Ishikawa Prefecture. Wagashi and tea ceremonies are inseparable. Both highly respect seasonality and natural beauty.

For more information about tourism in Ishikawa Prefecure, go to www.hot-ishikawa.com/en

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CRAFTS THAT SHINE IN KAGA CUISINE Kutani Porcelain With striking colors and intricate patterns, Kutani-yaki is one of the most highly-regarded porcelain wares in Japan. It was created over 350 years ago and has developed into several styles while maintaining its essential aesthetic, combining elegance and gracefulness from the samurai culture. Lacquerware Known for its elaborate decoration, the beauty of lacquerware in Kaga achieves perfection. There are variations depending on the origin of production, and notable lacquerwares include Wajima Lacquerware, Kanazawa Lacquerware, and Yamanaka Lacquerware.

GOURMET PROMOTIONS FOR VISITORS When you visit Ishikawa Prefecture, you can take advantage of gourmet promotions. Hyakumangoku no Sushi Participating sushi restaurants offer a special ten-piece sushi menu made with local fish. Each restaurant has different sushi, so you'll want to try as many restaurants as possible to appreciate the flavors of Kaga sushi. One of the ten pieces is the sushi of the day, which is crafted with particular care. www.ishikawa-sushi.com Notomaezushi This website gives you a list of sushi restaurants featuring fish from Nanao Bay, in the northern part of the prefecture. There is a coupon for a free piece of wagashi and tea. www.su-si.net/notomae Hyakumangoku no Takaramono These ryoteis in Kanazawa City offer a reasonable prix fixe lunch and dinner. Lunch is 10,000 yen (about $95.50) and dinner is 20,000 yen ($191.00), including room and service charges. www.kanazawa-ryotei.jp/kaga

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LEARNING

Japanese CROSSWORD

Across

Down

1. The year-end gift-giving culture in Japan

2. ____yaki is a type of beef hot-pot popular in Japan. The name originally comes from the manner of cooking it using a____ (plow).

5. Meaning “year(s),” this noun is usually put after a number: 1-___ (one year), 2-___ (two years), 10-___ (ten years) 6. This ancient capital of Japan is particularly known for its elegant culture. 7. The number two is pronounced as ____ 9. “Box(es)” in Japanese

3. “Life/Lives” in Japanese

4. In the olden days, woodcutters used ____ (axes) to cut down trees.

7. Meaning “relationship,” this noun is used in phrases like “_____ ga ii” (in a good relationship) and “____ ga warui” (in a bad relationship).

11. _____ refers to both oysters and persimmons, both of which happen to be winter delicacies

8. Inaka (countryside) versus ______ (city)

10. Past tense of kuru (to come)

12. “Pond” in Japanese

13. Although written with different kanji (Chinese characters), __go (English), __ga (movies), and han__ (prosperity) all start with the same sound.

14. _____ (red snapper, sea bream) is considered to be an auspicious fish and is often served for celebratory occasions. 15. i-adjective meaning “noisy”

©Chopsticks NY / Myles Mellor

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o o”

PRODUCT REVIEW

MONO-logue

“Mono” means “thing,” “object,” or “product” in Japanese, but it also implies that the thing has quality. In this corner, we introduce “mono” that characterize Japan’s spirit of constant quality improvement.

Vol. 65 - MONO of the month

MARLMARL Baby clothes aren’t simply tiny versions of adult clothing. There is a wide range of conditions and variables to consider when looking for the right kind for your child, especially since infants and toddlers aren’t physically capable of keeping themselves clean, let alone dressing to their own tastes. Thus, baby clothing designers have to think much more about functionality in order to make life easier for parents, and making products that serve a purpose while still maximizing a baby’s innate cuteness. Recently, the baby brand MARLMARL has landed in the United States to introduce its approach to baby clothes. Bibs come in multiple styles for all tastes. The shape makes it easy to fold and put away as well.

Easily mistaken as a dress, the apron (Hello Kitty style pictured) can handle everything from hand painting to food fights.

Even the gift boxes are beautifully constructed for presentation.

The bib really covers all the right places, and may even make spittle cute.

MARLMARL, is based on the characters of ‘Maru’ and ‘Mawaru’ which mean ‘Round’ and ‘Turn’ respectively. The company was founded in Tokyo in 2012, and in a short amount of time has grown to become the best-selling baby brand in Japan. Today, along with a product line that includes hats, onesies and bloomers, it has its own stores in some of Tokyo’s hippest shopping neighborhoods like Daikanyama and Ginza. MARLMARL has even collaborated with brand partners like Barney’s New York, Hello Kitty, and at the time of this writing, even STAR WARS. Functionality has been a staple since the beginning. MARLMARL started their business with a unique, circular bib that can be rotated (hence ‘round’ and ‘turn’) as a baby dribbles or drools on it. The bib is also reversible, in such situations where a mess may be a little more intense than usual. The three layers of cotton fabric are soft to the touch, but also durable enough for babies who may be looking for something to chew on while teething. Snap on buttons make it very easy to secure the bib around a baby’s neck, while also making it feel pretty safe if it needs to be pulled off quickly.

The latest product line that MARLMARL offers is their apron. While they look like dresses or overalls to the naked eye, these pieces are meant to be a solution for potentially messy situations. Touch them, and you can feel the water repellant and stain resistant fabric, which is very smooth but still remarkably soft and lightweight. Parents who want their babies to look stylish at a dinner or play-date would probably feel quite confident that they wouldn’t have to worry about a big cleaning bill afterwards. Along with functionality, MARLMARL has been committed to the long tradition of high-end Japanese gift-wrapping, which is another reason why it has been so popular. The boxes and wrappings are just as thought out and designed to complement each piece of clothing. According to MARLMARL marketing consultant, Cozy Mizoguchi, “Everything down to the way gifts are wrapped is made to be special, so that the act of receiving – and giving – a gift from MARLMARL is unique and unforgettable.” In Japan, MARLMARL’s commitment extends not only to the products, but also to the shopping experience. Their stores even offer an on-site photography studio where parents can take pictures of their children and share them with other MARLMARL enthusiasts. While MARLMARL’s goal is to eventually have a store like this in New York City, you can currently ask for the company’s products in popular baby stores like Williamsburg’s Mini Jake (178 N. 9th St., Brooklyn, NY 11211), as well as its online store at http://en.marlmarl.com/ shopping.

MARLMARL www.marlmarl.com

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d u

JAPANESE

SUB-CUL WATCH

All About Gachapon By Nicholas Rich Japan is a haven for toy-lovers of all stripes, a fact best demonstrated by gachapon. Gachapon, or gashapon, are iconic and ubiquitous Japanese capsule machines, and we’re here to give you the lowdown on these dial-based toy dispensers!

of one of these machines. While many gachapon provide the sort of goods you’d expect, like small figurines, key chains or cell phone straps, for every machine that does the ordinary, there’s another that gives you underwear or a weird towel to put on your household objects. There are plenty of machines that provide miniature versions of mundane everyday objects like chairs, shopping carts, condiments and street signs. And of course, there are machines that give you a chance at maximum cuteness, whether it’s in the form of your favorite sleeping animal or beloved characters adorably hanging onto your glass dear life. Because many items have a limited run, stocks change frequently, which means even machines you see regularly will have surprising new knickknacks to hoard.

Where can you find one? __________________________________

What are they? __________________________________

Gachapon are coin-operated toy dispensers usually ranging in price from ¥100 to ¥500. Unlike most Western toy vending machines, which are aimed at children, the contents you receive for your coins aren’t chintzy throwaways, but relatively high-quality, limited-edition goods related to your favorite piece of pop culture, making them popular among collectors and casual fans alike.

spin. But that’s all part of the fun, right?

What’s in the name? __________________________________

You’ve probably noticed that there are two names to refer to these toy dispensers. While both names are derived from Japanese onomatopoeia, with gacha or gasha referring to the sound of the machine being cranked—and pon the anticipatory clunk of the capsule coming down—the difference is more than just pronunciation. Both are commonly used, but gachapon is the generic name for the machines, while Gashapon is the officially licensed name registered by toy and video game giant Bandai Namco.

Whether it’s anime, manga, video games, idols, or esoteric everyday items, gachapon cater to an eclectic range of interests for any age. Regardless of what you’re into, there’s a machine that offers exactly what you want—even if you don’t realize it until What sorts of things can you finally set your eyes on it. There is, you get? of course, an element of chaos in the __________________________________ mix, as there’s no guarantee you’ll get At the risk of sounding hyperbolic, litexactly what you want on your first erally almost anything can come out

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Gachapon can be found in and outside stores throughout the country. Arcades and stores related to gaming, electronics, anime or manga, as well as themed restaurants and cafés are almost always sure to have a block of machines to peruse. Then, of course, there are also gachapon mecca throughout Tokyo, especially in shopping districts like Akihabara or Shinjuku, where a fanatic can spend hours sorting through them to find their perfect machine (believe me, I’ve done it!). If you’re the type that likes to plan ahead, there’s a (now-closed) thread on Reddit that contains sites that detail the location of various categories of machines, as well as suppliers, to help you find the machine that contains your dream capsule. If you can work with Japanese, the site below, Gasha-Doko (“Where’s Gasha?”), has location listings for Bandai Gashapon across the nation. Article courtesy of All About Japan www.allabout-japan.com/en/article/2169/

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HEALTH

Reiki: The Restorative Channeling Practice MICHELLE SHINAGAWA OF PURPLE FISH HEALING Why do some people use Reiki? It has been a prominent belief in many religions throughout history that the human body has the ability to help heal itself. Just how the mind can lock up negative thoughts, so can the body tighten up and not send the right chemicals/energy to where it needs to in the body. This is where Reiki can be most useful. What is Reiki? Reiki was developed in 1922 by Japanese Buddhist, Mikao Usui. Reiki practitioners use a technique of hands-on healing by which a universal energy is transferred through the palms of the practitioner to activate the natural healing processes of the client’s body and restore physical, emotional, and spiritual well-being.

What do you do in a typical session? I provide a soothing environment with low lighting, soft music, energy crystals, and an option for a variety of essential oils to help my clients relax. Then I use a combination of Reiki, NueroMovements, and aromatherapy in order to release tension to help energy flow. While I treat a client, I also feel relaxed and energized, just as the client does lying on the table. This is due to the energy flowing from the Universe through me to my clients. What are the benefits that your Reiki can offer? Each client’s experience with Reiki is completely different, from just feeling extremely peaceful to possibly eliminating bodily pains. I’ve had a client correct her limp and lose her leg pain from only one session of Reiki, while other clients say it was extremely relaxing for them.

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Many of the focal points in which the hands are lain are places that we naturally touch when our body tries to heal itself. For example, we touch our head when we have a headache. Purple Fish Healing As a Reiki master, aromatherapist, and spiritual counselor, Michelle Shinagawa offers healing sessions and teaches at the NY Open Center, Rukas Budo Dojo and Purple Fish Healing. www.purplefishhealing. com

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ASIA P. 48

Asian Travel

Luang Prabang -- A Feast for the Eyes and Spirit With a blend of natural wonder and historical remains, Luang Prabang in Laos is recognized as a UNESCO World Heritage Site. Maria Steinberg reports on the place that is full of inspirations through her journey earlier this year. ÂŠ Luciano Mortula/Shutterstock.com

P. 49

Asian Beauty + Health

The Healing Powers of Ginger Ginger is one of the most popular natural remedies with an abundance of health and culinary benefits. Herbalist, Maya Robinson, talks about the way to incorporate this magical root into our daily lives. ÂŠ aboikis/Shutterstock.com

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ASIAN TRAVEL

LUANG PRABANG -- A FEAST FOR THE EYES AND SPIRIT By Maria Steinberg

It doesn’t have the culinary sophistication of Tokyo, the stunning beaches of Cebu, nor the exciting big city vibe of Hong Kong or Seoul, but what Luang Prabang in Laos has is soul. It’s a UNESCO World Heritage Site, a lovely sleepy city with a Buddhist culture and a preponderance of well-preserved wats (temples) and French colonial architecture. I dream of being back in this jewel of a place, which I’ve read somewhere was once called the “Last refuge of lovers and dreamers.” My husband and I spent our New Year’s holiday at Luang Prabang two years ago and were immediately captivated by its “stepping back in time” vibe. This tourist friendly city is located in the northern part of Laos, the only landlocked country in Southeast Asia, surrounded by neighbors that include China and Thailand. We found boutique hotels, numerous spas, non-Laotian restaurants, and other first world comforts but magically the city still looked frozen-intime and exuded a palpable spiritual feel. I have no doubt that the unhurried pace, the temples and orange-robed monks, and the gentleness of its people contributed to this perception. Therein lies its soul and its charm.

Myanmar

The city was once the capital of the former Kingdom of Laos. This royal pedigree, together with the French colonial influences dating back from the period it became a French proVientiane tectorate in 1893, makes this walking city a visual delight. If you stay around the city center, many of its prime attractions could be reached on foot. We marveled at the beauty and riches of the Haw Kham Royal Palace Museum, the one-time royal residence built in 1904. The palace displays a mix of traditional Lao and French Beaux-Arts architectures and includes an impressive collection of royal and religious art and artifacts. Ancient temples dot the area around the main commercial street Sisavangvong Road (named after a former king). This includes the impressive Wat Xieng Thong, built in 1560, a monastery famous for its traditional Luang Prabang style architecture. We took a slow, relaxing boat ride along the Mekong, one of two rivers that flank the city, partly to experience the river as well as to see the towering Pak Ou Caves

A reclining Buddha is one of many shrines you’ll see on the way to the top of Mount Phousi.

Longtail boats bring tourists to the Pak Ou Caves, a holy site comprised of an upper and a lower cave that house over 4000 Buddha statues.

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Situated close to the Royal Palace and the Night Market, Wat Mai is one of Luang Prabang’s largest temples.

Laos Luang Prabang

Thailand

Cambodia Vietnam

perched on a limestone cliff along its banks. Its two caves house an amazing display of over 4000 Buddha statues of varying sizes crafted by artisans commissioned by royal families through the centuries. We made the 355-step climb to the top of Mount Phousi, situated at the heart of the city, and were rewarded with a commanding view of the city and its rivers. We loved browsing at the popular Night Market, situated at the end of Sisavangvong Road. It differs from numerous night markets we’ve gone to -- it’s not noisy, and the sellers don’t engage in hard sell tactics. You’ll find rows of clothing, bags, silk scarves, ceramics, woodcarvings, and other local handicrafts neatly organized under vivid red awnings. Tourists don’t usually go to Laos for its culinary offerings, but we had some delicious meals, including a wonderful open air barbecue on the banks of the Mekong, where the restaurant’s communal tables gave us a chance to mingle with locals. We tried the famous traditional dish or lam, a mixed vegetable stew flavored with lemongrass, chili, and sakhan, a peppery woody vine. We savored French crepes smeared with Nutella at one of the ubiquitous food stands dotting the city center. I long to return to Luang Prabang, in part to see or do the things I missed when we visited: the daily sunrise processions of Buddhist monks asking for alms, and the chance to mingle with elephants in a nearby sanctuary, taking a cooking class on Laotian cuisine. But mostly, I just want to be in this magical place again and hopefully find that its essence has remained unchanged.

ASIAN BEAUTY + HEALTH

THE HEALING POWERS OF GINGER ---- Reported by Maya Robinson

There is one herb that gets used more than any other herb in my kitchen, and that is ginger. It’s a culinary herb practically everyone has come across in their lives. It’s one of those herbs that gives me a new found respect for plant power, each time I use it for medicine because it is so effective. The plant itself came from Southeast Asia, and it is one of those plants that spread very quickly to many parts of the world because of its powerfulness and versatility. I love it when this happens because this means we have very rich records of historical uses of this plant from many parts of the world to tap into. In China and India, the plant has been used for 5000 years and has been a critical ingredient in traditional Western Herbalism as well, as its Latin name, Zanzibar officinalis would confirm (officinalis at the end of the Latin name means it was once considered official medicine). It is also a plant in which many recent scientific studies have been done, making sense of the traditional uses of the plant. The way ginger is most used by households even today, including mine, is during a cold or flu season. As soon as we feel a scratchy throat come on, this is one of the first herbs I pull out from my home apothecary. It is a powerful antibacterial, antimicrobial, and even antifungal, according to a study that found evidence of ginger helping with candida. It also has a long history of being used for many digestive upsets, including many forms of nausea, such as morning sickness, food poisoning, and motion sickness. It is an interesting herb because it can either warm you or cool you. I use it dried when I want to warm the

body, but fresh if I want to move something out such as a cold or a fever. In Japan, fresh grated ginger is used as a topping on cold tofu, which is eaten during the summer to cool down the body as it produces sweat. Externally, it is useful as a poultice for sore muscles and for areas that have sustained muscle injury to improve mobility. As for beauty, it can promote hair growth and lessen cellulite by its strengthening properties on the circulatory system. I use ginger for many of my formulations for 3 reasons. One, ginger is a catalyst herb, which means it makes other herbs work better; two, ginger makes everything taste great; and three, it has the ability to open up a closed heart and mind. When beginning your healing path, it is very important to be open to

receiving the gifts of healing, whatever form that may take for that individual. Drinking ginger with another person can allow a more open attitude towards one another and could aid in communication, and for all these reasons it is one of the most useful herbs to have around the house. It’s also very fun to make ginger bug, a culture that can be used for making ginger ale, as well as other fermented sodas, ginger beer, and even vinegar, if you like to make fermented things. If you are interested in starting your own home apothecary with your family, knowing your most common culinary herbs like ginger is a great start. Maya Robinson is a Brooklyn-based writer, coordinator, herbalist, and founder of Rooted Things.

Asian Dishes Using Ginger Power Indonesia is one of the major ginger root producing countries in the world. Ayam Panyet, Indonesian fried chicken, is served with the country’s spicy condiment, sambal that ©Dolly MJ/Shutterstock.com utilizes ginger root.

Tom Yum Goong, an energy-boosting Thai soup, maximizes the healing power of ginger. It adds heat as well.

Ginger has been used in Japanese cooking for centuries. It not only enhances the flavor of the dish but also kills bacteria.

CHOPSTICKS NY | Vol.116 | Dec 2016 | www.chopsticksny.com

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

Entertainment Event / Leisure Exhibition

Exhibition December 3- January 15 “Canvas”: Art Make-up Photo Exhibition

Cochon Noir

si’s sextet featuring pianist, Vijay Iyer and saxophonist, Rudresh Mahanthappa. In this performance, the group unveils a new project that explores Carnatic classical music from Southern India through the idiom of jazz. Invocation has explored Hindustani music and qawwali in previous concerts. This is the final concert in a triptych made by Abbasi that puts a jazz lens on the musical traditions of South Asia. Location: 725 Park Ave. (bet. 70th & 71st Sts.) New York, NY 10021 TEL: 212-327-9217 www.asiasociety.org/nyc _____________________________________________ January 12-13, 2017 YOSHIKI CLASSICAL SPECIAL feat. Tokyo Philharmonic Orchestra

Stern Auditorium / Perelman Stage at Carnegie Hall NY Cochon Noir NY is an art collaboration team of Wataru, a painter turned makeup artist, and Konmasa, a fashion designer and photographer. They have combined their unique talents to create innovative photography artwork. Their 3rd exhibition “Canvas” will showcase 30 photographs taken by Konmasu of Wataru’s lip art, art makeup on his lips. The exhibition will be at Japanese hair salon, Salon Vijin. On Dec. 3, there will be an opening party at 8 pm with free alcohol and snacks. Location: Salon Vijin 22 E. 1st St., (at 2nd Ave.), New York, NY 10003 TEL: 212-664-0664 www.cochonnoirny.com / www.salonvijin.com @salonvijinnyc / @cochon_noir_ny _____________________________________________

Performance

December 15 & 16 Rez Abbasi’s “Invocation”

Asia Society “Invocation” is Pakistani-born jazz guitarist, Rez Abba-

Event

December 7 Kubota Night

Uminoie Uminoie, a laid-back izakaya that features home cooking, is holding a special event “Kubota Night”. On this day, you can enjoy a 300 ml bottle of Kubota Senju as well as two food pairings for $30. Reservations are required and payment must be made in cash. Location: 86 E. 3rd St., (bet. 1st & 2nd Aves.) New York, NY 10003 TEL: 646-654-1122 www.downtownuminoie.com _____________________________________________ December 7-9 4th Annual Ninohe City Fair New York 2016

For fans of J-rock, YOSHIKI is famous for being the creative force of the rock band “X Japan” as a songwriter and drummer/percussionist. However, before becoming a rock-idol, he had classical music training with the piano. He will have a special concert event “YOSHIKI CLASSICAL” at Carnegie Hall, performing his original compositions and classical pieces with the Tokyo Philharmonic Orchestra. Tickets can be purchased online or at the box office. Location: 881 7th Ave., (bet. 57th & 56th Sts.) New York, NY 10019 TEL: 212-247-7800 / www.carnegiehall.org

Ninohe City Ninohe City is a small town in Iwate Prefecture in northern Japan that is famous for its traditional lacquer art, Joboji urushi. The second annual “Ninohe City Fair” offers attendees a unique opportunity to experience the art of Japanese urushi tradition and innovation. At this fair, there will be an exhibit of Joboji urushi artworks made by the skilled and talented urushi artists from Ninohe City and demonstrations of the traditional craft. Location: 4 W. 43rd St., (bet. 5th & 6th Aves.) New York, NY 10036 TEL: 914-667-1891 www.ninohecity.com

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CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

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ENTERTAINMENT / EVENT / LEISURE December 11 50th Memorial Anniversary Celebration of Dr. Teitaro Suzuki

The American Buddhist Study Center The American Buddhist Study Center is hosting its commemoration of Dr. Daisetz Teitaro Suzuki (1870-1966), who is honored for his leading role in introducing Zen and Shin Buddhism to the English-speaking world. At the Museum of Modern Art (MoMA), there will be a celebration of Japanese culture featuring taiko drumming, a kendo demonstration, a traditional Japanese tea ceremony, a Japanese musical recital, a Japanese dance recital, and presentations by Buddhist scholars and Zen teachers. For tickets visit www.dtsuzuki.eventbrite.com. Location: Museum of Modern Art (MoMA) 11 W. 53rd St., (bet. 5th & 6th Aves.), New York, NY 10019 TEL: 212-864-7424/ www.ambuddhist.org

From 5-9 pm on Dec. 12, IPPUDO NEW YORK’s East Village location will host a “Highball Night”. During this event Senior Ambassador-Japanese Whisky, Gardner Dunn, will be on hand at the Beer Bar, and highballs will be made with Suntory Whisky Toki. Toki was newly released this year, and it is a vivid blend of whiskies from Suntory’s Hakushu, Yamazaki, and Chita. Location: 65 4th Ave., (bet. 9th & 10th Sts.) New York, NY 10003 TEL: 212-388-0088 www.ippudony.com _____________________________________________

Lecture/workshop

Lecture/Workshop

December 18 Calligraphy Workshop Friends Academy of Japanese Children’s Society

required in advance via telephone or email. Location: 310 W. 103rd St. (bet. West End Ave. & Riverside Dr.), New York, NY 10025 TEL: 212-935-8535 / www.japaneseschool.org _____________________________________________

Happenings

Happenings 30-minute Deep Clean & Head Massage for $40 Cocoro Salon

Japanese hair salon Cocoro is offering its Deep Clean & Head Massage for $40 (Reg. $100) to those who come in for a haircut. This massage begins with oil that has an aromatherapy detox effect, and then hair is cleaned with a ginger-based shampoo that has a disinfection effect and removes dirt. Necessary nutrients are then restored to the hair by a treatment specifically for the pores and scalp. This offer is good until Jan. 15, 2017.

2-step Treatment Free for Chopsticks NY Readers Belea New York

IPPUDO NEW YORK East Village At the Friends Academy of Japanese Children’s Society, where young children through high school aged kids can receive Japanese language instruction, there will be a calligraphy workshop. Participants will have a chance to make a calendar with their own calligraphy. Anyone interested in Japanese culture, from elementary school age kids to adults, is warmly invited to join. Reservations are

Ceremony Commemorating the Launch of ANA Flights from JFK to Haneda All Nippon Airways (ANA) On Oct. 30, All Nippon Airways (ANA) began service from New York’s JFK to Tokyo’s Haneda. To commemorate this new route, a ceremony was held at the departure gate in JFK’s Terminal 7 on the day of the inaugural flight. On hand was ANA Senior Vice President, Hideki Kunugi, who shared his sentiment of, “We’ve finally been able to make the long awaited JFK to Haneda flight a reality. Going forward you can choose between going to Haneda or Narita, depending on whether you want to arrive directly into Tokyo or whether you want to use a Chiba arrival to travel to another Japanese domestic location or to go somewhere else in Asia.” ANA plans

The Midtown East hair salon, Belea New York is giving the first three Chopsticks NY readers that come in its 2-step treatment (Reg. $40) for free. This treatment uses CMADK compound, a type of protein keratin that helps repair damaged hair. This offer is limited to new customers who also receive a haircut or some other salon service. Why not give your beautiful hair some new life to get ready for 2017? Location: 239 E. 53rd St., (bet. 2nd & 3rd Aves.) New York, NY 10022 TEL: 646-707-0050 / www.beleany.com _____________________________________________ $50 Off Holiday Special Course for Five Lucky Winners KAPPO TOTTO

to continue proactively expanding its routes to further increase its convenience for customers.

Info: www.fly-ana.com

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

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Location: 122 Ludlow St., (bet. Delancey and Rivington Sts.) New York, NY 10002 TEL: 212-228-8388 / www.cocorosalonnyc.com _____________________________________________

_____________________________________________ December 12 Highball Night Event

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ENTERTAINMENT / EVENT / LEISURE KAPPO TOTTO opened under the High Line this October, and it is offering a 7-course holiday special ($100) in December. Five lucky winners will receive a $50 discount coupon for this course by contacting the restaurant at info@kappototto.nyc by Dec. 11 (only one coupon can be used for each dining pair). KAPPO TOTTO takes pride in its use of seasonal ingredients, cooking each dish with great care, and providing meticulous service to its customers. Location: 458 W. 17th St., (9th & 10th Aves.) New York, NY 10011 TEL: 212-924-0017 / www.tottonyc.com _____________________________________________ Renewal Opening Campaign TEISUI

Mention Chopsticks NY and Get a Free Thai Iced Tea Topaz Noodle Bar

Chopsticks NY readers who visit Topaz Noodle Bar before the end of the year and mention the magazine can receive a free Thai iced tea. This Thai restaurant is located by Carnegie Hall and Central Park, and opened earlier this year. Its original menu features not only authentic Thai cuisine but also a large variety of noodle-centered dishes, especially soups. The second floor, which just opened in November, has a larger eating space as well as a bar. Location: 129 W. 56th St., (bet. 6th & 7th Aves.), New York, NY 10019 TEL: 917-444-7442 / www.topaznoodlebarnyc.com _____________________________________________

of er or air

Locations: 19 W. 44th St., (bet. 5th & 6th Aves.), New York, NY 10036 TEL: 212-922-9165 / www.sapporobeer.com _____________________________________________

Yakitori restaurant TEISUI reopened after a renovation with new menus added. To commemorate this new start, TEISUI is offering each diner a free beer or soft drink with their meal through Dec. 17. After opening in March, TEISUI operated exclusively as a kaiseki restaurant, but in response to customers’ demands, it is now serving izakaya style, a la carte dishes. The yakitori skewers using organic chicken, beef, and pork are available as well. Location: 246 5th Ave., (on 28th bet. 5th Ave. & Broadway) New York, NY 10001 TEL: 917-388-3596 / www.teisui.nyc _____________________________________________

Party Room Discount for Chopsticks NY Readers Bessou

Bessou, meaning “home away from home,” is a Japanese restaurant that offers a modern take on Japanese comfort foods. It showcases Inaniwa udon from Akita Prefecture, hometown of the family of the owner, Maiko Kyogoku who opened Bessou this summer. It was conceived from a desire to share her family’s culinary traditions, and focuses on responsibly sourced, seasonal ingredients. From Nov. 28-Dec. 9, Chopsticks NY readers can receive 10% off of your holiday party when mentioning the magazine at the time of reservation.

Location: 5 Bleecker St., (bet. Elizabeth St. & Bowery) New York, NY 10012 TEL: 212-228-8502 / www.bessou.nyc _____________________________________________ December Promotion of 20% Off Cuts and Color GARDEN NEW YORK

West Village Japanese salon, GARDEN NEW YORK is offering 20% off cuts and color during December for new weekday customers (Reg. $60 for men’s cut, $70 for women’s cut, $60 for coloring). GARDEN’s experienced stylists go back and forth between New York and Tokyo, and are up-to-date on all the latest trends. They will not only cut and color your hair, but show you how to take care of it and how to replicate styles at home. Location: 323 W. 11th St., (bet. Greenwich & Washington Sts.) New York, NY 10014 TEL: 212-647-9303 www.garden-nyc.com _____________________________________________

2016 Winter Promotion: Adventure Awaits Sapporo USA

Sapporo USA is currently running a winter promotion called “Adventure Awaits”, during which par ticipants can win outdoor gear such as binoculars and mugs from this beer company. The promotion will run through Feb. 27, and entries are being accepted at Facebook.com/SapporoUSA. Be sure to check in here periodically as updates will take place. No purchase is necessary to apply, but those who enter must be at least 21 years of age. Winners will be notified by Sapporo USA.

Wagyu Seminar and Sampling Japan Livestock Products Export Promotion Council On Oct.13, the Japan Livestock Products Export Promotion Council held a wagyu beef presentation and tasting at The Institute of Culinary Education. The 70 attendees were comprised of industry figures as well as media. Council Executive Director Toshikazu Ijichi explained wagyu’s ranking system, and the way you can tell the animal’s background from its muzzle pattern registration. After this, Mr. Akihisa Hagiwara from meat importer, STARZEN INTERNATIONAL provided a cutting demonstration. During the tasting that followed, there was an opportunity to try different parts of wagyu in the sushi, tataki (slightly seared) and

sukiyaki versions that were served.

Info: www.mitsugiinternational.com

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

ENTERTAINMENT / EVENT / LEISURE Micro Dermabrasion and Deep Pore Cleansing for $99 Spa Karen NY

Midtown Spa Karen NY will offer Micro Dermabrasion and Deep Pore Cleansing for $99 (Reg. $210) as a winter promotion through Jan. 31. Dermabrasion tightens the skin and fixes wrinkles and blemishes. Deep Pore Cleansing is recommended for people concerned about blackheads, as it removes dead skin cells and repairs the skin. At Spa Karen, a knowledgeable and experienced Japanese aesthetician examines customers’ skin thoroughly and provides the best treatment options. Reservations are required for this offer. Location: 15 W. 44th St., (bet. 5th & 6th Aves.), New York, NY 10036 TEL: 212-729-3521 / www.spakarenny.com _____________________________________________ Winter Knife Sale with a 15% Discount KORIN

KORIN Japanese Trading has specialized in providing Japanese kitchenware to restaurants and home kitchens since its establishment in 1982. This December, KORIN is having a sale on their knives and is offering a 15% off discount on all hocho and knife purchases at their Tribeca showroom and KORIN online shop. When making a purchase online, use the promo code: HKS2016 to receive a 15% off discount. Location: 57 Warren St., (bet. Church St. & W. Broadway) New York, NY 10007 TEL: 1-800-626-2172 / www.korin.com _____________________________________________ $40 Off Cut & Damage Free Color Hair by Miyu

With years of experience as top stylist and colorist in New York City and Japan, Miyu Asakawa has worked with celebrities and in fashion shows. From Dec.1-31, she is offering a $40 discount for cut & damage free color services for Chopsticks NY readers. The products she uses for hair color help prevent damage during the coloring process and protect against loss of cuticle and cortex cells. It effectively locks in color and improves pigment retention while it reduces breakage dramatically. Don’t forget to mention Chopsticks NY when making an appointment. Loccation: Ruby 6

204 E. 6th St., (bet. 2nd & 3rd Aves.), New York, NY 10003 TEL: 917-405-6639 @hair_by_Miyu _____________________________________________ 10% Off Only for Chopsticks NY Readers

Blu Orchid Thai Kitchen Sunnyside’s Blu Orchid serves traditional and modern Thai cuisine using a variety of fresh, exotic ingredients. Chef Mukda Sakulclanuwat was born and raised in Thailand and is self-taught, combining classic and modern approaches. This stylish location is the only place where you can taste her original menu, which is both diverse and affordable. From Dec. 1-Dec. 31, the restaurant is offering 10% off when you mention Chopsticks NY. Location: 45-04 Queens Blvd., (bet. 45th & 46th Sts.) Sunnyside, NY 11104 TEL: 917-832-6588 / www.bluorchidthaikitchen.com

2017. To register, visit the Japan Foundation website or call 212-581-2223. Also on Jan. 12, they will host a Conversation Café, allowing Japanese learners to practice their language skills with native speakers in a relaxed atmosphere. To attend, send an email to jpcourse@jfny. org with your name, phone number, and Japanese proficiency level before the event date. Location: 145 W. 57th St., (bet. 6th & 7th Aves.), New York, NY 10019 TEL: 212-581-2223 / www.jfny.org _____________________________________________ Free Bottle or Canned Beer with Dumplings Drunken Dumpling

_____________________________________________ Winter Japanese Language Courses The Japan Foundation/Nippon Club

The Japan Foundation and the Nippon Club are offering Japanese language and culture courses this winter with certified Japanese language teachers. Seven different levels ranging from introductory (A1) to intermediate (B1) levels are offered, with a focus on reinforcing conversation skills, reading, grammar and vocabulary for real-life settings. Also, class levels are based on CEFR (Common European Framework of Reference for Language).Classes will meet once a week from mid-January to early April

Drunken Dumpling just had their grand opening in the East Village on Sept. 14. With quality over quantity in mind, Drunken Dumpling has partnered with local farms to serve you the highest quality dumplings in the area. This December, Drunken Dumpling is offering 1 bottle or can of beer with the purchase of over $20. Mention Chopsticks NY to receive this offer. The offer is valid until Dec. 31. Location: 137 1st Ave., (bet. St. Mark’s Pl. & 9th St.) New York, NY 10003 / TEL: 212-982-8882 _____________________________________________

2nd Annual HOPPY Night Out HOPPY Beverage Co. is a Tokyo based company that created the hop-based drink named HOPPY, which is considered a healthier alternative to beer. The company presented the 2nd Annual HOPPY Night Out at the New York izakaya restaurant and bar, SakaMai. The president of HOPPY Beverage Co., Mrs. Mina Ishiwatari, introduced this year’s guest of honor, Soba Master Chef Yoshinori Horii. Master Chef Horii is a 9th generation owner/ chef of soba specialty Sarashina Horii in Azabu Juban, Tokyo. He demonstrated the art of soba making and served soba dishes along with a HOPPY inspired menu in collaboration with Chef Takanori Akiyama of SakaMai. In addition, there was traditional Japanese

CHOPSTICKS NY | Vol. 116 | Dec 2016 | www.chopsticksny.com

comedic storytelling, rakugo, performed in English by Rakuji Tatekawa.

Location: SakaMai 157 Ludlow St., (bet. Stanton & Rivington Sts.) New York, NY 10002 www.sakamai.com Info: www.hoppyhappy.com